Banana Soft Serve

Oooooo this was a great discovery. It's funny. I found this recipe and made it and one day later, a sugar loving friend (hi Butthead!) emailed me that I had to try this new "Banana fro yo" recipe! Haha. Great minds think alike.

This really is a genius idea and tastes just like dessert. This is how I made it the first time, but Butthead suggested adding some peanut butter and unsweetened cocoa powder, which of course I tried as well and was super delicious!

You can make this in either a blender or a food processor. I've done both and think the food processor is easier, but it works in a blender, nonetheless.

Banana Soft Serve
Oh She Glows

• 1 frozen banana


• 1/3 cup Almond Milk (or your choice of milk)


• 1 T chia seeds (thickens it)


• Chocolate chips, if so desired

Directions: BLEND!

Salted Caramel Milkshakes

Once upon a time there was a restaurant in New York that made Salted Caramel Milkshakes. (Yup, you read that right. Salted. Caramel. Milkshakes.) One day a girl (I'm the girl, the jig is up) tried one of said milkshakes and burst with joy. From then on she was obsessed with trying to make one of her own. She succeeded and lived happily ever after. The end.

Salted Caramel Milkshakes

Vanilla Ice Cream:
Alton Brown

2 cups half-and-half

1 cup whipping cream

1 cup minus 2 tablespoons sugar

1 vanilla bean, split and scraped

Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

Salted Caramel Sauce:
Food and Wine

1 cup sugar

1/4 cup water

2 tablespoons light corn syrup

3/4 cup heavy cream

4 tablespoons unsalted butter

1 1/2 teaspoons sea salt

In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature.

For the Milkshakes:

Place 2 cups vanilla ice cream, 3/4-1 cup milk (depending on your ice cream consistency), 1/2 cup salted caramel sauce, 1/2 teaspoon sea salt and 1 teaspoon vanilla extract in a blender. Run until combined.

Blackberry Frozen Yogurt

This was a great addition to my ice cream arsenal! With a few blackberries to use up, frozen yogurt was the perfect choice! It brought back summer memories from childhood for me, standing in line at the waterpark.

This frozen yogurt was very tart with both the blackberries and yogurt. But tart is good with frozen yogurt! I think the chocolate chips were a great addition too, but I just love a little crunch in my ice cream! This one was very creamy, almost like an actual ice cream, but used just yogurt.

Blackberry Frozen Yogurt
Adapted from Erin Cooks

2 cups fat free Fage yogurt
1 cup full fat Fage yogurt
3/4 cups sugar
1 teaspoon vanilla
2 cups blackberries
1 cup mini chocolate chips

Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Puree the blackberries in a food processor and than strain through a fine mesh sieve to separate the liquid from the seeds. Stir 1 tablespoon of sugar into the berry puree and also refrigerate for 1 hour.

Thoroughly combine the frozen yogurt base with the berry puree and freeze in your ice cream maker according to the manufacturer’s instructions. Pour in the chocolate chips during the last 5 minutes of churning.

Double Cookie Dough Ice Cream

So the other day I got a craving for Chocolate Chip Cookie Dough Ice Cream. As any normal person would in a pinch, I picked some up from the grocery store. I take it home and upon first bite, I recoil! Hmmm...it seems that my constant production of homemade ice cream has made me sour at the store-bought versions.

Not to worry, I was able to whip up some Cookie Dough Ice Cream and have even managed to polish it off, while the store-bought stuff still sits in our freezer.

This isn't any Cookie Dough Ice Cream, either. Its DOUBLE Cookie Dough! And really, I'm not sure you can get much better. This ranks right up there with Cake Batter Ice Cream. Meaning, I have to exercise extra self control not to each the entire container at once (this seems to be a constant problem with me...hmmm)! I used 2% milk and half and half to make it slightly healthier. But please, use the good stuff if you have more self-control than I!

Double Cookie Dough Ice Cream
From Annie's Eats

For the cookie dough:
5 tbsp. salted butter, melted (or unsalted butter plus ¼ tsp. salt)
1/3 cup packed light brown sugar
¼ cup flour
½ tsp. vanilla extract
¾ cup chocolate chips (I used mini chips)

For the ice cream:
3 tbsp. unsalted butter
2 cups half and half
2/3 cup dark brown sugar
4 large egg yolks
Pinch of coarse salt
2 tsp. vanilla extract
1½ cups 2%milk
1 cup chocolate chips (semisweet or bittersweet)

To make the cookie dough, stir together the butter and sugar in a mixing bowl until smooth.  Mix in the flour, then the vanilla and chocolate chips.  Form the dough into a disk, wrap in plastic wrap and refrigerate until firm.

To make the ice cream, melt the butter in a medium saucepan over medium-high heat.  Continue heating, stirring often, until the butter is a deep golden brown color, being careful not to burn it.  Whisk in the half and half and heat until simmering.  Meanwhile in a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.  Once the cream mixture is warm, add a small amount to the bowl with the egg yolks, whisking constantly.  Slowly whisk in the rest of the cream.  Mix in the salt.  Return the egg-cream mixture to the saucepan and heat until just slightly thickened, and the temperature reads 170-175˚ F on an instant-read thermometer.  Immediately remove the mixture from the heat and pour through a fine mesh sieve into a bowl.  Stir in the vanilla extract and the 2% milk.  Cover and chill thoroughly in the refrigerator.

Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions.  Chop the disk of cookie dough into small chunks.  As soon as the mixture is done churning, transfer to a bowl or airtight container and stir in the chocolate chips and the chunks of cookie dough.  Store in the freezer until firm.

Strawberry Cheesecake Frozen Yogurt

I enjoy summer. I find myself much more social. I go out more, I spend more time with my friends. I spend more money on ice cream...

Wait. Not so good. So I'll make my own!

There are literally a bagillion ice cream stores around nearly every corner of New York City. For a person who loves ice cream to begin with, it makes it very difficult to say no to ice cream on a daily basis. And not to even mention that we are in a heat wave of epic proportions. Blech. Out comes the ice cream maker.

Spice made this one and it was unbelievable. So incredibly creamy and tart-tasting, we couldn't put it down. I'm serious. We just sat on the couch with the tupperware full of frozen yogurt between us and ate away!

Strawberry Cheesecake Frozen Yogurt
Eating, etc. via Foodie with Family

The Strawberry Coulis
1 cup strawberries, washed & hulled (frozen or fresh, we used fresh)
1/4 cup sugar
2 teaspoons fresh lemon juice
1/4 teaspoon balsamic vinegar

1) Place all ingredients in blender & process until smooth. Set aside in fridge.

The Frozen Yogurt
2 cups 2% milk-fat Greek yogurt
4 oz (1/2-brick) Neufchatel cheese (do not soften in advance)
half of 3/4c cold milk (I don’t know what half of 3/4s is, so eyeball it!)
1/2 cup + 1 Tablespoon sugar
1 Tablespoon vanilla extract

Place all ingredients in blender and process until smooth. Pour into a bowl, cover tightly, and refrigerate for one hour prior to churning.

Freeze yogurt mixture according to your ice cream maker manufacturer’s instructions (about 15-25 minutes). Transfer mixture to a freezer-safe covered storage container. Pour strawberry coulis by tablespoonful over yogurt, to taste. Using two butter knives, cut & swirl the coulis into the yogurt. Cover & freeze. (If not serving immediately, allow container to sit out on counter for several minutes before serving.)

Vanilla Bean Ice Cream

So a few summers ago, Spice and I decided to embark on a little journey called Lost. It took us almost the entire summer to catch up on all the seasons so we would be ready for the next one. Unaware of the world around us, Spice sat on one couch, I on the other, and we went through 4  seasons of Lost.

Stop judging us. We have since expanded our horizons to include TrueBlood and also have a continuous stream of Harry Potter coming from our television.

Last Sunday, our Lost journey came full circle and ended just as it had begun. Spice and I. On the couches. Enjoying our time.

Of course, we needed gourmet snacks. Spice made stuffed artichokes and halibut with a mango salsa (that one of us will have to post soon), and I made vanilla bean ice cream to make root beer floats with.

Root beer floats remind me of summers, on vacation with my family. My cousins and I would eat root beer floats until our belly's hurt and then would beg our parents to get more root beer or vanilla ice cream for us when we ran low.



The root beer float brought me right back there. To my mom telling me to eat some real food, and me stubbornly shoving more root beer and ice cream into my mouth. A pang of nostalgia, if you will.

The Vanilla Bean Ice Cream is non-other than David Lebovitz's recipe. It is so rich and full of vanilla flavor. Perfect to make root beer all frothy and sweet. Of course, I could't even get a picture once I poured root beer in my glass. My mouth was too full. =D

Vanilla Bean Ice Cream
From The Perfect Scoop or DavidLebovitz.com

1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract

Heat the milk, sugar and salt in a saucepan. Split the vanilla bean in half and scrape the seeds into the mixture. Throw in the vanilla bean. When warm, cover, remove from the heat and let it sit for one hour.

Set up an ice bath and set a strainer over the top bowl. Pour in the cream to the bowl.

Stir together the egg yolks in a separate bowl. Rewarm the milk and gradually pour it into the egg yolks, whisking constantly. Scrape the yolks and milk back into the saucepan.

Stir over low heat, stirring constantly and scraping the bottom with a spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Stir over the ice until cool, then add the vanilla extract (homemade if ya got it!). Refrigerate until cold throughout.

Remove the vanilla bean and freeze in your ice cream maker according to the manufacturer's instructions.

Strawberry-Sour Cream Ice Cream (with chocolate chips)

After a year of ice cream making and countless flavors, Spice informs me as I'm making this Strawberry Ice Cream that Strawberry is her FAVORITE ice cream flavor!

Uh...what?! Where the heck have I been?

I asked her why she hadn't made it before if it was her favorite and she said she thought it was too hard. Bwah. Lazy bones! This was so super easy! And tasted great! I even used half and half and fat free sour cream it although it was icy, it was still delicious.

Strawberry-Sour Cream Ice Cream with chocolate chips from The Perfect Scoop by David Lebovitz

1 lb fresh strawberries, rinsed and hulled
3/4 cup sugar
1 tablespoon vodka or kirsch
1 cup sour cream
1 cup half and half or heavy cream
1/2 teaspoon freshly squeezed lemon juice

1/2 cup mini chocolate chips

Slice the strawberries and toss them in a bowl with the sugar and vodka or kirsh, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.

Pulse the strawberries and their liquid with the sour cream, heavy cream and lemon juice in a blender or food processor until almost smooth but slightly chunky.

Refrigerate for 1 hour, then freeze in your ice cram maker according to the manufacturer's instructions. Add the chocolate chips about 10 minutes before finished.

Coffee Ice Cream

EVERYONE and their mother has been talking about coffee ice cream lately. This is entirely unfair. Allow me to explain:

I am addicted to coffee. Nevermind that I love the stuff. But I literally CANNOT leave the house in the morning without a cup of coffee already in my belly. This means that even if I am meeting someone for coffee before work, if I am getting picked up to go skiing at 5am or even if I am going to board a 6 hour plane flight home where I should just be sleeping the entire time. To emphasize my point, I have an obsession. 

So I was happily enjoying my winter here in New York. You know, watching the snow fall, laughing at the suckers who have to shovel it, eating my warm cookies. And then, BAM! Everyone is telling me how much they love coffee ice cream! I immediately started salivating, sweating and acting like the world was falling down. I knew what the problem was: I NEEDED coffee ice cream!

La de da da da...I skipped home with my milk and instant coffee in my grocery sack, knowing what lay in store for me back at the apartment. 30 minutes later I was happy once again, but only after devouring an entire recipe of coffee ice cream. The world is a better place now. Thank you for tuning in. =)

Coffee Chip Ice Cream Adapted from Ben and Jerry's

• 2 eggs


• 2 cup half and half


• 1 cup whole milk


• 3/4 cup sugar


• 3 tablespoons instant decaf coffee


• 1 bag mini chocolate chips

Whisk the eggs until fluffy. Add the half and half, milk and sugar and whisk. Add the decaf coffee and whisk until combined. Freeze according to manufacturer's instructions. During last 10 minutes, add the chocolate chips.

Raspberry Chocolate Chip Frozen Yogurt

Confession: I am OBSESSED with frozen yogurt.

And I do mean obsessed. I've gone a little nuts. Yup, its pretty cold here, but I will still be craving fro yo. Even though it gets rock hard after sitting in the freezer for a day, I will sit there on the couch with a large tupperware container of the stuff and pick at it until my craving ceases. Yeah, I'm weird. I know.

My friend and I have also discovered Yogurtland here in New York. It is a self serve frozen yogurt place, with so many amazing flavors like snickerdoodle and cake batter. Then you also get to serve your own toppings! Like I said, OBSESSED. My friend India and I went there last week and almost froze our fingers off wandering around eating a vat of this stuff, its that delicious.

I usually just make David Lebovitz's Vanilla Frozen Yogurt, but I wanted to spice things up a bit with a little razzleberry action. I think I still prefer the real frozen yogurt, but this was a welcome treat! The tang of the yogurt matches well with the raspberries and creates a pretty darn good combination if you ask me!

Raspberry Chocolate Chip Frozen Yogurt
Foodnetwork.com

3 cups frozen raspberries
2 cups plain low-fat yogurt (I used Greek yogurt)
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup chocolate chips, preferable mini

Place raspberries, yogurt, sugar and vanilla in a food processor or blender and process until smooth.

Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. Add chocolate chips during the last 5 minutes. Best if eaten within one day of making.

Cookies and Cream Ice Cream

Have I mentioned its hot here?

Oh yeah. That's all I've been talking about. Oops.

More ice cream to battle the mugginess. This one turned out well. Super creamy and delicious. The ultimate hot day quencher! Spice and I have enjoyed this while sweating like crazy on our couches, just watching tv, with approximately 10 (ok 2) fans blowing in our faces. What a life!

Cookies and Cream Ice Cream
Ben and Jerry's Homemade Ice Cream and Dessert Book

2 cups heavy or whipping cream
3/4 cup sugar
2/3 cup half and half
1 cup coarsely chopped Oreo's
2 teaspoons vanilla extract

Place the cookies in a bowl, cover and refrigerate.

Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour int he half and half then the vanilla and whisk to blend.

Freeze in ice cream maker according to manufacturer's instructions. About 10 minutes before ice cream is finished, add in the crushed Oreos.

Mint Chocolate Chip Ice Cream

Have I mentioned how obsessed I am with mint chocolate chip ice cream? It's true. Blame Lady Jay Pee. She makes the bestest mint chocolate chip ice cream because it's also her favorite. So, I made her recipe for deliciousness.

I think I am going to round up every recipe for mint chocolate chip ice cream and make each one (not at the same time, obviously). Anyways, this one was delicious, as I knew it would be. Don't be a hater like Spice (she doesn't like anything mint, although that means more for me!), and make this!

Mint Chocolate Chip Ice Cream
Eating, Etc.

4 cups half and half
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons peppermint extract (I like it extra pepperminty!)
3 drops green food coloring
1 cup mini semi-sweet chocolate chips

Mix together the half and half, sugar, salt, extracts and food coloring. Pour mixture into ice cream maker and freeze according to manufacturer's instructions. About 5 minutes before it is done, add the chocolate chips.

Chocolate Peppermint Ice Cream

I made some more ice cream to help beat the heat (it has been unbelieveably muggy here...yuck!). Since all the mint oreo ice cream was gone in a jiffy, and my mint craving had yet to be cured, I chose some chocolate pepperminty goodness. Wise choice, I must say. Again, this recipe was from Ben and Jerry's Homemade Ice Cream and Dessert Book.

I tried adding some peppermint candy, but I didn't like how it turned out. I think the ice cream is best just by itself. Of course, when I eat it, I do put some chocolate chips on it =)

Light Chocolate Peppermint Ice Cream

Ben and Jerry's

1 ounce unsweetened chocolate

1/4 cup unsweetened cocoa powder

1 1/2 cups milk (I used 2%)

2 large eggs

3/4 cups sugar

1 cup heavy cream

1 teaspoon vanilla extract

1 1/2 teaspoons peppermint extract

Melt the unsweetened chocolate in the top of a double broiler over hot, not boiling, water. Whisk in the cooat and heat, stirring contstantly. Whisk in the milk, gradually, and hat until completely blended. Remove from heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in cream, vanilla and peppermint and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, anywhere from 1 to 3 hours.

Transfer to an ice cream maker and freeze following the manufacturer's instructions.

Oreo Mint Ice Cream

It's national ice cream month! Plus it's uber hot and humid here. Put the two together and you get lots of ice cream made by Sugar. I think my favorite kind of ice cream is Mint Chocolate Chip. Spice hates anything minty, though, so I haven't made it since I got my ice cream maker. The time has come my little friends.

I got this Ben and Jerry's recipe for Oreo Mint from their Ice Cream and Desserts Book. I think I much prefer Mint Chocolate Chip to the Oreo's in this....although I'm not complaining! I did really like the mint base, though. Very creamy and delicious. And perfect after a long night of rehearsal!

Can I also say how frustrating it is trying to photograph ice cream during day light hours? I don't want to put it in a bowl in the morning just to photograph it before I leave the house, and then it is always dark when I get home at night! Grrr!

Oreo Mint
Ben and Jerry's Homemade Ice Cream and Desserts Book

2/3 cup coarsely chopped oreos (I put in about 1 cup cause I likes da chocolate!)
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk
2 teaspoons peppermint extract
(and I added 10-15 drops of green food coloring for the loverly pale green color)

Place the cookies in a bowl, cover, and refrigerate.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minutes more. Pour in the cream and milk and whisk to blend. Add the peppermint extract and food coloring and blend again.

Transfer to an ice cream maker and freeze following the manufacturer's instructions.

About 2 minutes before ice cream is done, add the chopped cookies and continue freezing until ready.

Ice Cream Mud Pie

Spice told me this is by far her favorite thing I have ever made before. Everytime she sits down with a piece she raves about how delicious it is and then scolds me for making something so delicious and that I should never make it again. Too bad, Spice, cause I like it too and of COURSE I am going to make it again! Duh!

Tah dah! This is what the white chocolate ice cream went towards. I told you you wouldn't be disappointed! It was perfect. It perfectly set off the chocolate of the oreo crust and the chocolate topping. If you don't home make the ice cream, this dessert will come together in a snap. You do need to make sure you freeze it well before you serve it, but it is really easy to make. I'm not exactly sure where this recipe came from originally, but I got it from LadyJayPee at Eating, etc.

Ice Cream Mud Pie

Crust:
1 large bag oreo cookies (finely crushed: put them in a ziplock bag and run a rolling pin over them)
3/4 cup melted butter

Pat oreo's into the bottom of a 9 by 13 inch glass pan. Put in freezer 30 minutes.

Place 1 quart to one-half-gallon ice cream over crust, laying it out in slices.

Sauce:
3 tablespoons butter
9 tablespoons unsweetened cocoa powder
1 cup sugar
3/4 cup evaporated milk
1 egg

Combine butter and cocoa powder in saucepan on very low eat on stovetop until butter is just melted. Don't let butter bubble or brown.

Combine the sugar, milk and egg and add it to the butter and cocoa powder. Cook over medium heat for 15-20 minutes until thick. Remove from heat and beat with hand mixer for 1 minute.

Let cool COMPLETELY at room temp before spreading over pie, covering with foil and freezing.

White Chocolate Ice Cream

Hands down. The best ice cream I have made so far. So creamy and white chocolatey! Kind of perfect. White chocolate is apparently growing on me. I used to hate it. But now, as long as it is REAL white chocolate, I have come to enjoy it. A lot.

That being said, I thought this ice cream would be perfect for my next endeavor, which you will have to wait for my next post to hear about (but let me assure you, it is utterly delish). I think this ice cream would be perfect just as it is, though, because it is so flavorful! And, lets be serious, anything David Leibovitz makes is bliss.

White Chocolate Ice Cream
From David Leibovitz The Perfect Scoop

2/3 cup sugar
1 cup whole milk
2 cups heavy cream
8 ounces white chocolate, chopped
5 egg yolks

Put the white chocolate in a bowl. In a separate bowl, whisk the egg yolks together, then add the milk and sugar. Warm egg mixture in a saucepan over low heat. Stir constantly, scraping the bottom of the saucepan until the custard thickens enough to stick to the spatula. Strain the custard into the white chocolate and stir until it is completely melted. Add the heavy cream and stir to combine. Chill mixture thoroughly and then freeze in ice cream maker according to manufacturer's instructions.

The Weather is Heating Up!

Which means it is ice cream time! I love ice cream so much. That really didn't get across my love for ice cream enough, but it's hard to do in words. It is just so delicious and smooth going down and comes in so many flavors! I'm getting excited just thinking about all the ice cream that is yet to be eaten this summer!

I had several bananas I had to get rid of, and as per usual, I had to make things difficult and wouldn't accept simply making banana bread. Ok, it's not like ice cream is any more difficult than banana bread, but whatever! It was a stroke of something new for me!

I kind of just threw some ingredients in a bowl, mixed it together, threw it in the ice cream maker and presto! Chango! It became ice cream. Or I guess frozen yogurt to be more exact. Yum!

Banana Chocolate Chip Frozen Yogurt

1 1/2 very ripe bananas, mashed
1 cup Greek yogurt (I used Fage 0%)
1 cup vanilla yogurt
3 tablespoons maple syrup
1 teaspoon vanilla
1/2 cup sugar
dash of lemon juice

Mix everything together and freeze according to your ice cream maker's instructions.

The Frozen Yogurt Epidemic

First there was the cupcake insanity that is still sweeping the country. The next big thing that has emerged in New York is Frozen Yogurt. The most popular ones that come to mind are Pinkberry, Red Mango and Tasti D-lite (not sure if Tasti D qualifies as Fro-Yo, but it's popular nonetheless). During the summer, I inwardly play a battle to not head to one of the aforementioned stores for dessert everyday. Usually I lose.

For my birthday this year, my parents got me an ice cream maker along with David Lebovitz's cookbook The Perfect Scoop (since every time I go home I devour every last inch of my Stepmom's homemade mint chocolate chip and greedily ask for more). The first time I tried it out, I attempted cake batter ice cream. That went a little too well and I got a stomach ache from eating too much. Needless to say, I kept the ice cream maker in the freezer for awhile after that =).

In came the blazing temperatures, this weekend, however, and out came the ice cream maker.

The goal: homemade Pinkberry!

I found a recipe in Lebovitz's book for Vanilla Frozen Yogurt and took a stab at it. I used Greek yogurt and added some mini chocolate chips. YUM! I am currently on day three of not shoving the entire container of it in my face!

This turned out VERY well. It tasted excellent just after churning. Unfortunately, it got really hard after I put it in the freezer. Still yummy, though, after I put it in the microwave for a couple seconds. I may try putting strawberries in this next time and see how it turns out!

Vanilla Frozen Yogurt/ Pinkberry Imitation
2 cups 0% Total Fage Greek Yogurt
1 cup 2% Total Fage Greek Yogurt
3/4 cup sugar
1 teaspoon vanilla extract

Mix the yogurt, sugar and vanilla together. Refrigerate for one hour. Then Freeze in your ice cream maker according to manufacturer's instructions.